Have the butcher cut the pork ... soy sauce, rice wine, salt, sugar, cornstarch and oil, then mix thoroughly. Leave at room temperature while preparing the other ingredients. Mince the garlic.

This recipe for Chinese Braised Pork Belly (Dong Po Rou) (東坡肉) is a luscious, decadent dish of pork belly slow-cooked with ...

Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger ... Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions.

Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste.

The siu yuk (crisp-skinned roast pork) – bought from a siu mei (Chinese roast meat ... Peel the shallots and garlic, but leave them whole. Slice the spring onions into 3cm (1¼in) lengths.

Tender pork loin chops and a sweet but salty Chinese-inspired glaze go together beautifully in these honey-garlic pork chops ... 1 pork chop with 2 tablespoons sauce: 249 calories, 7g fat ...

Igeta became hooked on a dish while working part-time at a local Chinese ... sauce, a pinch of sugar, 1 tsp Shaoxing wine (“shokoshu”) or sake, 1/2 tsp finely chopped garlic) 1. Cut pork ...